Almond Croissants whist having a morning Latte has always
been a favourite of mine since I first visited Paris in
1988. But it wasn’t until I went to the United Kingdom
where I was a pastry chef at a French Boulangerie that
I learnt the secret of making these crisp almond flavoured
pastries. Its really quite simple from a making and baking
you don’t have to do much at all - just buy the croissants!
Make these part of your weekend breakfast treat by buying
on Saturday morning and then you can have your own freshly
made Almond Croissants with your Sunday paper.
from "Global Baker - Dean Brettschneider")
50 g butter - softened
50 g sugar
50 g ground almond
1 teaspoons amaretto liqueur
1 tablespoon plain flour
Place the butter and sugar into a mixing bowl, and using a wooden spoon, cream
until light and fluffy. Slowly add the egg and beat until combined, then beat
in the ground almond, flour and amaretto liquor. Cover and set aside until required.
You can even make it up the day before and place it into the refrigerator, then remix it with a wooden spoon to soften it.
4 all-butter croissants - already baked
50g flaked almonds, for decoration
icing sugar, for dusting
Makes 4 croissants